Brown chicken recipe

Yield: 4

Brown chicken recipe

brown chicken recipe

This Brown Chicken Broth recipe can be used as the foundation for a variety of recipes, including Chef Harold Dieterle's Spicy Duck Meatballs with Mint Cavatelli (pictured) and Chef Brad Farmerie's Moroccan Braised Rack of Lamb.

Prep Time 40 minutes
Cook Time 1 hour
Additional Time 20 minutes
Total Time 2 hours


  • 5 pounds chicken
  • 4 medium onions
  • 3 large carrots
  • 2 tomatoes halved
  • 1 medium leek
  • 1 bunch of parsley stems
  • 6 sprigs of fresh thyme
  • 2 dried bay leaves
  • 20 whole black peppercorns


    1. Preheat the oven to 450°F. Divide the chicken evenly between two rimmed baking sheets and broil for 45 to 60 minutes, or until golden brown. Combine the onion, carrots, tomatoes, and leek in a mixing bowl. Grill for 30 minutes more, stirring occasionally. Place in a large pot.
    2. In a piece of cheesecloth, combine the parsley, thyme, bay leaves, and peppercorns. To finish, tie with kitchen twine. Pour into a 10-quart pot.
    3. Place the hot baking sheets on a low heat setting. Pour 1 cup of water onto each baking sheet, scraping browned bits from the bottom with a wooden spoon. Pour liquid into the pot. Add 20 to 24 cups of water to cover the bones by 2 inches. Bring to a boil over high heat, then reduce to a low heat. Cook for 2 hours, skimming as needed.
    4. Using damp cheesecloth, strain the liquid through a sieve lined with cheesecloth. Allow to cool to room temperature before serving. Place the broth in the refrigerator to cool overnight. Remove and discard the solidified fat from the stock's surface. Place in an airtight container.

Nutrition Information



Serving Size


Amount Per ServingCalories 1352Total Fat 75gSaturated Fat 21gTrans Fat 0gUnsaturated Fat 46gCholesterol 533mgSodium 435mgCarbohydrates 25gFiber 7gSugar 8gProtein 139g

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